Name: Cake Mix Blueberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15.25 ounces yellow cake mix (1 box); 1 teaspoon baking powder; 2 Tablespoons flour; ⅔ cup milk; ⅓ cup vegetable oil; 3 large eggs; 2 cups fresh blueberries

With fresh blueberries and yellow cake mix, these Cake Mix Blueberry Muffins turn out perfectly soft and delicious every single time.

If you want fresh blueberry muffins, but want a cheater way to do it, our Cake Mix Blueberry Muffins are the answer. Using a simple yellow cake mix, you can make muffin batter in a matter of minutes with a lot less measuring. This recipe makes soft, moist muffins every time. They are quick and easy to throw together, but taste like you spent all day baking.

Box of Pillsbury Moist Supreme Yellow Premium Cake Mix surrounded by ingredients including eggs, oil, flour, and blueberries on a white surface.

Recipe Ingredient Notes

These cake mix muffins are one of our greatest shortcut recipes we have. Here’s all you need to make them:

1 (15.25 ounce) box yellow cake mix
1 teaspoon baking powder
2 Tablespoons flour
2/3 cup milk
1/3 cup vegetable oil
3 large eggs
2 cups fresh blueberries

A blue spatula stirring fresh blueberries into yellow batter in a white mixing bowl.

Close-up of a bowl filled with blueberries dusted with flour

How to Make Cake Mix Blueberry Muffins

Preheat oven to 375℉.
Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly.
Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn’t turn blue/purple.
*If you’re worried about sinking blueberries, be sure to check out our tip below!

Close-up of muffin batter with visible blueberries in white paper liners placed in a metal muffin tin, ready for baking.

A tray of blueberry muffins in a muffin tin. The muffins are in white paper liners and appear to be freshly baked.

Recipe Tip: How to Keep Blueberries from Sinking

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold (very, very gently FOLD) the flour-coated fruit into the batter as the very last step before baking.

Recipe Variations

No yellow cake mix? No problem! See the other great flavor combinations you can use in this recipe:

Another flavor cake mix: chocolate or white cake always taste great. Lemon would be exceptionally delicious with the blueberries!
Another type of mix-in: Blueberries are delicious, but raspberries or chocolate chips are worth a try, too.
Frozen blueberries: You can definitely use frozen blueberries in this recipe (the same amount as you would fresh), just be sure to toss them with a Tablespoon or two of powder cake mix before folding them into the recipe to help keep them from sinking.

Close-up of blueberry muffins arranged on a light surface, with a few scattered blueberries around them. The muffins are golden-brown and slightly domed.

Close-up of a halved blueberry muffin with visible blueberries inside, placed in front of whole muffins and loose blueberries in the background.

Storage Instructions

Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.

Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.

Explore More Delicious Muffin Recipes

Whether bursting with fruit or studded with toasty nuts and chocolate chips, check out our comprehensive collection of muffin recipes here.

Cake Mix Blueberry Muffins Recipe

4.91 from 20 votes

With fresh blueberries and yellow cake mix, these Cake Mix Blueberry Muffins turn out perfectly soft and delicious every single time.

18 servings

Prep Time 10

Cook Time 20

Total Time 30

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Ingredients

Equipment

Instructions

Preheat oven to 375℉.
Mix dry cake mix (don't follow directions on the box), baking powder, flour, milk, oil, and eggs together thoroughly. Fold in the blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn't turn blue/purple.
Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes.
Makes 16-18 muffins.

Notes

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.

Nutrition

Calories: 63 kcal · Carbohydrates: 4 g · Protein: 1 g · Fat: 5 g · Saturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 28 mg · Sodium: 38 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 2 g · Vitamin A: 63 IU · Vitamin C: 2 mg · Calcium: 28 mg · Iron: 1 mg

Cuisine: American

Author: Steph Loaiza

Course: Bread

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Payje says:

Ohhh buddy these look SO good! Can't wait to make them and EAT them!

Sabrina says:

These look so good and wonderfully simple. Perfect for a college student budget.

Sunshine Girl says:

These look so good! what a great idea to use cake mix :)

Alison @ Oopsey Daisy says:

YUM! These look a million times better than the blueberry muffins I just made! Thanks for sharing at oopsey daisy! XO

The Clegg Family says:

I made these this morning for the family & everyone loved them! We do a cornbread recipe that uses a cake mix, so I knew that this recipe would probably hit the spot as well. I loved the ease of putting it together :)
Thanks for sharing!

Jennifer O. says:

I would love to make these mini muffin sized....by any chance do you know how long they would probably take to bake in smaller form? Thanks :)

Cyd says:

Not sure with mini muffin size. You will have to watch them closely so they don't burn.

Quyen says:

I tried this today with both yellow cake mix and white cake mix. In addition to the recipe, I added some lemon flavoring, lemon zest, and 1/2 cup of Greek yogurt. The muffins turned out great. I think the yogurt helped cut the sweetness of the cake mix and made for a more tender crumb. Both cake mixes tasted the same but I liked the lighter color of the white cake mix. Thanks for sharing this recipe.

Charlie says:

Did you have to cut down on the oil or milk when you added the yogurt?

mabel spengler says:

do i use the 15.5 cake mix or the larger box for the muffins

Roxcy says:

Can I use mayo instead of oil?

Cyd says:

We have not tried this recipe subbing mayo for the oil. So I can't honestly answer this for you. Sorry.

Nameless Faceless says:

Awesome. I'm not much of a cook. I had a chocolate cake mix but I wanted muffins. I found this recipe with a google search. It turned out great! It was a little dry, but I may have cooked it too long and I also didn't add blueberries. Good stuff. Thanks for the recipe!

Willow Grace says:

Would it be ok if I just use white cake mix instead of yellow? Also can I make them chocolate chip muffins instead of blueberries?

Cyd says:

You can switch out the cake mix to whatever flavor you prefer. And chocolate chips sounds amazing!!

Keisha-Gaye says:

Can I use frozen blueberries instead of fresh and how much

Willow Grace says:

Yeah, I was wondering the same thing!

Willow Grace says:

Thank you so much!!!!

Cherie Sweet says:

Chech out Pinterest for cake mix cookies, breads, pie crusts. Fantastic.

Angela says:

Yes i did

Deb Willis says:

you can sub applesauce for the amt of oil you are meant to add and not just w/this recipe w/most!! so w/this recipe you'd use 1/3c of applesauce & NO OIL. i'd like to know if you sub yogurt for the milk seems like they'd be majorily moist w/both!

Janice Farley says:

I used a box of sugar free yellow cake mix and followed the recipe. They were absolutely delicious. Thanks for this easy recipe !!!!

Joy says:

These sound amazing. I’m concerned that the nutrition information is not correct. The carbs per serving for the cake mix is 35 carbs per serving for 10 servings. Making 18 servings would still be 19.4 carbs per serving. That is just the cake mix.

Sandie7 says:

I loved that these weren't 'greasy' like some muffins but I did have a lot of trouble getting them out of my silicone muffin cups without the bottoms coming off!

Gerrie says:

Delicious, but why did all my blueberries sink to the bottom in every muffin???

Alisha says:

What size cake mix box did you use for this recipe?

Cyd says:

15.25 ounce cake mix.

Cyd says:

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.

Lolo says:

Delicious! Only change I made was substituting cashew milk for the cow’s milk. I think I will add a powdered sugar/lemon juice glaze drizzle for a touch of sweetness on top.

Stephanie says:

Oh my goodness these are delicious! Followed the recipe exactly using some of the flour to coat the berries stopped them from sinking to the bottom! I was worried they would be too sweet using cake mix but they were perfect, moist delicious blueberry muffins. I will be making these all the time! Thank You for such an outstanding recipe! Hubby loves them so much he's taking some for breakfast in the morning.

Donna Tolman says:

I have some dried blueberries I need to use up. Would it work to use them instead of fresh or frozen blueberries?

Cyd says:

Hi Donna, from everything I read dried blueberries should work fine in muffins. Some articles said just throw them in, but use a less than the recipe calls for. This is what another article said: Dried Blueberries make an excellent snack, but can be used for many of your daily cooking and baking purposes. Tip: When using dried blueberries for cooking or baking, soak, covered in hot water for 5-10 minutes. The berries will begin to rehydrate. Drain thoroughly before adding to your recipe.

Megthepopcornqueen says:

I used this recipe but instead of blueberries i used 9 oz of sunbutter and it took a bit longer to cook but they came out absoloutly perfect

Ingrid Majovski says:

Can the Pillsbury sugar free yellow cake mix be used to make the muffins using the same ingredients or does the recipe have to be modified because a sugar free mix is being used?

Cyd says:

We haven't tried these muffins with a sugar free cake mix.

Madeline says:

I don’t have milk or yogurt what can I use instead?

Cyd says:

Drinkable yogurts can also be a substitute for milk.

Pauline collmer says:

Yum! Yum! Yum! Very good and easy to make. Thank you!

Lisa L. says:

I absolutely love this recipe! I used a sugar-free cake mix since my husband has diabetes, turned out AWESOME!!!!

Gail Snyder says:

I can't wait to make this recipe!!

Smb says:

This is so easy and yummy! Great blueberry tip to keep them from sinking!

Sandy says:

Loved this idea. I have already made lemon pound cake and lemon poppy seed muffins with cake mix. Now I have blueberry or chocolate chip muffins!

Nicki says:

Changes. Added vanilla, lemon zest of one lemon, juice of 1/2 lemon. Pinch of salt. Used lemon cake mix. So beyond delicious. Thank you!

Momma Cyd says:

Sounds delicious! Thanks for sharing.

Barbara O says:

turned out perfect and delicious ! I added lemon zest to mix and mixed 2Tab of cake mix into blueberries instead of using flour. Really good recipe !!

Join The Discussion

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Payje says:

Ohhh buddy these look SO good! Can't wait to make them and EAT them!
Sabrina says:

These look so good and wonderfully simple. Perfect for a college student budget.
Sunshine Girl says:

These look so good! what a great idea to use cake mix :)
Alison @ Oopsey Daisy says:

YUM! These look a million times better than the blueberry muffins I just made! Thanks for sharing at oopsey daisy! XO
The Clegg Family says:

I made these this morning for the family & everyone loved them! We do a cornbread recipe that uses a cake mix, so I knew that this recipe would probably hit the spot as well. I loved the ease of putting it together :)
Thanks for sharing!
Jennifer O. says:

I would love to make these mini muffin sized....by any chance do you know how long they would probably take to bake in smaller form? Thanks :)
Cyd says:

Not sure with mini muffin size. You will have to watch them closely so they don't burn.
Quyen says:

I tried this today with both yellow cake mix and white cake mix. In addition to the recipe, I added some lemon flavoring, lemon zest, and 1/2 cup of Greek yogurt. The muffins turned out great. I think the yogurt helped cut the sweetness of the cake mix and made for a more tender crumb. Both cake mixes tasted the same but I liked the lighter color of the white cake mix. Thanks for sharing this recipe.
Charlie says:

Did you have to cut down on the oil or milk when you added the yogurt?
mabel spengler says:

do i use the 15.5 cake mix or the larger box for the muffins
Roxcy says:

Can I use mayo instead of oil?
Cyd says:

We have not tried this recipe subbing mayo for the oil. So I can't honestly answer this for you. Sorry.
Nameless Faceless says:

Awesome. I'm not much of a cook. I had a chocolate cake mix but I wanted muffins. I found this recipe with a google search. It turned out great! It was a little dry, but I may have cooked it too long and I also didn't add blueberries. Good stuff. Thanks for the recipe!
Willow Grace says:

Would it be ok if I just use white cake mix instead of yellow? Also can I make them chocolate chip muffins instead of blueberries?
Cyd says:

You can switch out the cake mix to whatever flavor you prefer. And chocolate chips sounds amazing!!
Keisha-Gaye says:

Can I use frozen blueberries instead of fresh and how much
Willow Grace says:

Yeah, I was wondering the same thing!
Willow Grace says:

Thank you so much!!!!
Cherie Sweet says:

Chech out Pinterest for cake mix cookies, breads, pie crusts. Fantastic.
Angela says:

Yes i did
Deb Willis says:

you can sub applesauce for the amt of oil you are meant to add and not just w/this recipe w/most!! so w/this recipe you'd use 1/3c of applesauce & NO OIL. i'd like to know if you sub yogurt for the milk seems like they'd be majorily moist w/both!
Janice Farley says:

I used a box of sugar free yellow cake mix and followed the recipe. They were absolutely delicious. Thanks for this easy recipe !!!!
Joy says:

These sound amazing. I’m concerned that the nutrition information is not correct. The carbs per serving for the cake mix is 35 carbs per serving for 10 servings. Making 18 servings would still be 19.4 carbs per serving. That is just the cake mix.
Sandie7 says:

I loved that these weren't 'greasy' like some muffins but I did have a lot of trouble getting them out of my silicone muffin cups without the bottoms coming off!
Gerrie says:

Delicious, but why did all my blueberries sink to the bottom in every muffin???
Alisha says:

What size cake mix box did you use for this recipe?
Cyd says:

15.25 ounce cake mix.
Cyd says:

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.
Lolo says:

Delicious! Only change I made was substituting cashew milk for the cow’s milk. I think I will add a powdered sugar/lemon juice glaze drizzle for a touch of sweetness on top.
Stephanie says:

Oh my goodness these are delicious! Followed the recipe exactly using some of the flour to coat the berries stopped them from sinking to the bottom! I was worried they would be too sweet using cake mix but they were perfect, moist delicious blueberry muffins. I will be making these all the time! Thank You for such an outstanding recipe! Hubby loves them so much he's taking some for breakfast in the morning.
Donna Tolman says:

I have some dried blueberries I need to use up. Would it work to use them instead of fresh or frozen blueberries?
Cyd says:

Hi Donna, from everything I read dried blueberries should work fine in muffins. Some articles said just throw them in, but use a less than the recipe calls for. This is what another article said: Dried Blueberries make an excellent snack, but can be used for many of your daily cooking and baking purposes. Tip: When using dried blueberries for cooking or baking, soak, covered in hot water for 5-10 minutes. The berries will begin to rehydrate. Drain thoroughly before adding to your recipe.
Megthepopcornqueen says:

I used this recipe but instead of blueberries i used 9 oz of sunbutter and it took a bit longer to cook but they came out absoloutly perfect
Ingrid Majovski says:

Can the Pillsbury sugar free yellow cake mix be used to make the muffins using the same ingredients or does the recipe have to be modified because a sugar free mix is being used?
Cyd says:

We haven't tried these muffins with a sugar free cake mix.
Madeline says:

I don’t have milk or yogurt what can I use instead?
Cyd says:

Drinkable yogurts can also be a substitute for milk.
Pauline collmer says:

Yum! Yum! Yum! Very good and easy to make. Thank you!
Lisa L. says:

I absolutely love this recipe! I used a sugar-free cake mix since my husband has diabetes, turned out AWESOME!!!!
Gail Snyder says:

I can't wait to make this recipe!!
Smb says:

This is so easy and yummy! Great blueberry tip to keep them from sinking!
Sandy says:

Loved this idea. I have already made lemon pound cake and lemon poppy seed muffins with cake mix. Now I have blueberry or chocolate chip muffins!
Nicki says:

Changes. Added vanilla, lemon zest of one lemon, juice of 1/2 lemon. Pinch of salt. Used lemon cake mix. So beyond delicious. Thank you!
Momma Cyd says:

Sounds delicious! Thanks for sharing.
Barbara O says:

turned out perfect and delicious ! I added lemon zest to mix and mixed 2Tab of cake mix into blueberries instead of using flour. Really good recipe !!